“Honey Pot” Carrot Cake Cupcakes

Makes 18 cupcakes

Equipment:

• Stand or hand mixer
• Cupcake pan
• Cupcake papers 
• Optional: Winnie the Pooh cupcake wrappers & toppers (see below)

Ingredients:

Cupcakes:

• ¾ cup vegetable oil
• 1 cup granulated sugar
• 1 cup applesauce
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cups carrots, finely grated
• 1 cup crushed pineapple, drained
• 1 ½ cups all-purpose flour, sifted
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 cup chopped nuts (optional)

Cream Cheese Frosting:

• 1  8-ounce package of cream cheese
• 1 stick unsalted butter (½ cup), softened to room temperature
• 1 teaspoon vanilla extract
• 3-4 cups confectioners sugar
• White nonpareils

Instructions:

1. Cream oil, sugar, applesauce, eggs, and vanilla with a mixer. Add finely shredded carrots and crushed drained pineapple. Mix well.

2. Sift flour, baking soda, salt, and cinnamon together. Add to creamed mixture and mix until combined. Add nuts if desired.

3. Place cupcake papers in your cupcake pan. Fill each with about 3 tablespoons of batter (they will approximately 2/3 full).  Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted in the middle of the cupcake comes out clean.  Transfer the cupcakes to a wire cooling rack and let them cool until they reach room temperature.

4. Meanwhile, beat the cream cheese, softened butter and vanilla in a medium bowl until combined and smooth. You can either use a stand mixer or hand mixer. Gradually add confectioners sugar and mix until completely combined. Feel free to add more or less confectioners sugar to achieve your desired consistency. Color the frosting using gel coloring if desired.

5. Frost the cupcakes. Serve immediately or store refrigerated for 2-3 days.